Tofu Red Onions Walnuts And Blue Cheese Recipes

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WALNUT AND BLUE CHEESE GRAPES



Walnut and Blue Cheese Grapes image

Provided by Giada De Laurentiis

Time 2h42m

Yield 4 servings

Number Of Ingredients 7

1/4 cup (2 ounces) cream cheese, at room temperature
1/4 cup (2 ounces) blue cheese, at room temperature
1/4 cup heavy cream
18 to 20 seedless red grapes, chilled
1 cup (4 ounces) finely chopped walnuts, toasted (see Cook's Note)
2 tablespoons sugar
2 tablespoons chopped fresh flat-leaf parsley

Steps:

  • Line a small baking sheet or baking dish with parchment paper. Set aside.
  • In a food processor, blend together the cream cheese, blue cheese, and heavy cream until smooth. Transfer to a medium bowl. Add the grapes and stir until coated with the cheese mixture.
  • In another small bowl, mix together the walnuts, sugar, and parsley.
  • Using a fork, transfer the grapes, one at a time, to the walnut mixture and, using clean hands, gently roll in the mixture until coated. Place the grapes on the prepared baking sheet. Refrigerate for 2 to 3 hours and serve.
  • Cook's Note: To toast the walnuts, arrange in a single layer on a baking sheet. Bake in a preheated 350 degrees F oven for 6 to 8 minutes until lightly toasted. Cool completely before using.

BLUE CHEESE ONIONS



Blue Cheese Onions image

When the tangy cheese softens and melds with baked onions and butter, you have a side dish fit for company. It's wonderful, straight from the oven, served with any meat. -Norma Reynolds, York, Pennsylvania

Provided by Taste of Home

Categories     Side Dishes

Time 35m

Yield 2 cups.

Number Of Ingredients 6

1-1/2 cups (6 ounces) crumbled blue cheese
2 tablespoons Worcestershire sauce
1/2 teaspoon dill weed
1/4 teaspoon pepper
2 large onions, thinly sliced
6 tablespoons butter, melted

Steps:

  • In a food processor, combine the blue cheese, Worcestershire sauce, dill and pepper; cover and process until blended. , Place onions in an ungreased 13-in. x 9-in. baking dish. Drizzle with butter; top with tablespoonfuls of blue cheese mixture., Bake, uncovered, at 425° for 20-25 minutes or until golden brown. Serve immediately.

Nutrition Facts : Calories 183 calories, Fat 16g fat (10g saturated fat), Cholesterol 42mg cholesterol, Sodium 457mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 1g fiber), Protein 6g protein.

BLUE CHEESE-WALNUT SALAD



Blue Cheese-Walnut Salad image

For this elegant salad, mixed greens, toasted walnuts, red onions and blue cheese are tossed in a creamy mustard dressing.

Provided by My Food and Family

Categories     Home

Time 20m

Yield Makes 8 servings.

Number Of Ingredients 8

2 bags (10 oz. each) European torn mixed salad greens (iceburg, Romaine, leaf lettuce, Radicchio, frisee)
1 cup chopped walnuts, toasted
1 medium red onion, thinly sliced
1 pkg. (4.5 oz.) ATHENOS Crumbled Blue Cheese
1/4 cup HEINZ Red Wine Vinegar
2 Tbsp. GREY POUPON Dijon Mustard
1/4 cup oil
1/4 cup BREAKSTONE'S or KNUDSEN Sour Cream

Steps:

  • Toss greens with walnuts, onions and cheese in large bowl; set aside.
  • Beat vinegar and mustard with wire whisk until well blended. Add oil and sour cream; mix well.
  • Add to salad just before serving; toss lightly.

Nutrition Facts : Calories 240, Fat 22 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 290 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 6 g

TOFU, RED ONIONS, WALNUTS, AND BLUE CHEESE



Tofu, Red Onions, Walnuts, and Blue Cheese image

I threw this together after wondering if blue cheese and tofu would go together well. The results were delicious! Non-blue cheese lovers can omit the cheese and still have a tasty dish.

Provided by KAZOOT

Categories     100+ Everyday Cooking Recipes     Vegetarian     Protein     Tofu

Time 35m

Yield 6

Number Of Ingredients 13

1 cup uncooked long grain white rice
2 cups water
½ cup chopped walnuts
1 tablespoon butter
1 large red onion, sliced, separated into rings
2 cloves garlic, minced
1 cup vegetable broth
½ teaspoon dried sage
½ teaspoon dried tarragon
salt and pepper to taste
1 tablespoon olive oil
1 (14 ounce) package firm tofu, drained and cut into 1/2 inch strips
1 cup crumbled blue cheese

Steps:

  • Bring the rice and water to a boil in a pot. Cover, reduce heat to low, and simmer 20 minutes.
  • Preheat oven to 350 degrees F (175 degrees C). Place the walnuts on a baking dish, and bake 10 minutes, stirring frequently, until lightly toasted. Remove from heat.
  • Melt the butter in a skillet over medium heat, and cook the onion until tender. Mix in garlic, and cook 1 minute. Stir in the broth, and season with sage, tarragon, salt, and pepper. Continue cooking 10 minutes, stirring often.
  • Heat the oil in a separate skillet. Dredge the tofu in the toasted walnuts, and cook in the skillet about 4 minutes on each side, until lightly browned. Mix any remaining walnuts and the onion and broth mixture into the skillet. Cook until heated through. Serve over rice, and top with blue cheese.

Nutrition Facts : Calories 415.2 calories, Carbohydrate 34.4 g, Cholesterol 22 mg, Fat 23.3 g, Fiber 3.2 g, Protein 19.8 g, SaturatedFat 7.3 g, Sodium 415.9 mg, Sugar 2 g

TOFU SUBS WITH ONIONS AND PEPPERS



Tofu Subs with Onions and Peppers image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 13

1 small onion, halved and thinly sliced
2 bell peppers (1 red, 1 green), thinly sliced
3 tablespoons extra-virgin olive oil
Kosher salt
1/2 teaspoon red pepper flakes
1 teaspoon fennel seeds, crushed
10 ounces extra-firm tofu, sliced into 8 pieces and patted dry
4 whole-wheat sub rolls, split
1/3 cup marinara sauce, warmed
2 tablespoons balsamic vinegar
Freshly ground pepper
6 cups baby arugula
1 ounce parmesan cheese, shaved with a vegetable peeler

Steps:

  • Position racks in the upper and lower thirds of the oven; preheat to 425 degrees F. Toss the onion and peppers with 1 tablespoon olive oil on a baking sheet. Season with salt and 1/4 teaspoon red pepper flakes. Bake on the lower oven rack, turning once, until slightly golden, 15 minutes.
  • Meanwhile, line another baking sheet with parchment paper. Combine 1 tablespoon olive oil, the fennel seeds, remaining 1/4 teaspoon red pepper flakes and a pinch of salt in a small bowl. Brush the tofu pieces on both sides with the oil mixture and transfer to the prepared baking sheet. Bake on the upper oven rack until golden, 15 minutes.
  • Brush the roll bottoms with the marinara sauce. Top each with 2 slices tofu, some onion and peppers and the roll tops.
  • Whisk the remaining 1 tablespoon olive oil and the balsamic vinegar in a medium bowl; season with salt and pepper. Add the arugula and toss; top with the parmesan. Serve with the subs.

Nutrition Facts : Calories 490 calorie, Fat 22 grams, SaturatedFat 4 grams, Cholesterol 0 milligrams, Sodium 640 milligrams, Carbohydrate 60 grams, Fiber 11 grams, Protein 19 grams

FARFALLE WITH ASPARAGUS, RED ONION, WALNUTS & BLUE CHEESE



Farfalle With Asparagus, Red Onion, Walnuts & Blue Cheese image

My girlfriend from Long Island,NY passed this recipe along to me. It was from "Newsday", her local newspaper. I would suggest following the recipe as written. I have used pinenuts & vidalia onions and the flavors fell flat. UPDATE 10/10, I have made it twice now, using walnuts and red onions makes a huge difference. I like adding the red pepper flakes for kick!

Provided by Chicagoland Chef du

Categories     One Dish Meal

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 9

8 ounces farfalle pasta, small to medium in size bow tie any shaped pasta will work beautifully
1 lb asparagus, trim off tough ends, cut into 1 1/2-inch pieces
3 tablespoons olive oil, divided
3 cups red onions, chopped
1 cup walnuts, halved, toasted
1/2 cup blue cheese, substitute Gorgonzola for a bolder flavor
sea salt, to taste
ground pepper, to taste
1/4 teaspoon red pepper flakes (optional)

Steps:

  • Cook pasta in plenty of salted boiling water according to the package directions. Three (3) minutes before the pasta is done, add the asparagus. Drain.
  • Meanwhile, over medium heat, toast the walnuts in a large dry skillet until they are aromatic and lightly browned. CAREFUL not to burn. About 2 minutes. Transfer to a bowl to cool. Once cooled, either leave halved or do a rough chop but leave some big pieces.
  • Over medium heat, heat 2 T of olive oil in a large skillet, add onion and cook until onion is softened and translucent, about 7-9 minutes. I prefer to cook longer until they are caramelized.
  • Toss the pasta & asparagus with the onion, walnuts and blue cheese. Stir in remaining 1T olive oil. Add salt & pepper, to taste.

Nutrition Facts : Calories 624.8, Fat 35.3, SaturatedFat 6.6, Cholesterol 12.7, Sodium 260.3, Carbohydrate 62.8, Fiber 8.1, Sugar 8.9, Protein 19.5

CARAMELIZED ONION & BLUE CHEESE PUFF PASTRY TARTS RECIPE



Caramelized Onion & Blue Cheese Puff Pastry Tarts Recipe image

Provided by charlotteh371

Number Of Ingredients 13

1 package puff pastry (thawed in the fridge overnight)
4 large yellow onions (halved, then thinly sliced)
2 teaspoons butter
4 teaspoons olive oil
1 teaspoon granulated sugar
1 tablespoon dry white wine
Kosher salt
fresh cracked pepper
1 egg + 1 teaspoon water, beaten
3/4 cup fig jam
5 oz. blue cheese (crumbled)
1 tablespoon fresh thyme leaves
honey for drizzling

Steps:

  • Heat butter and oil in a large saute pan over medium heat. Add onions and and stir to coat in oil. Grab a glass of wine and a magazine and plop yourself in front of the stove because you are going to be here for a while. You will cook the onions for 60 minutes total, stirring every 4-5 minutes or so. After they've cooked for 10 minutes add a pinch of salt. After they've cooked for 40 minutes add a teaspoon of sugar. After they've finished cooking for 60 minutes and are a gorgeous dark brown color, deglaze the pan with the white wine, season with salt and pepper to taste, then set aside. Preheat oven to 400 degrees. Unwrap the puff pastry and cut along the seams of each sheet, creating 6 rectangles total. Lightly flour your work surface and roll each piece into a 3.5″ x 12″ rectangle. Use a 3″ cookie cutter to make four tarts out of each rectangle. Transfer tarts to (2) parchment lined baking sheets. Combine puff pastry scraps into a ball, roll them out to the same thickness as your previous tarts and use the cookie cutter to make 10-12 more tarts. Arrange tarts on the two baking sheets about an inch apart. You will have 30-32 tarts total. Use a 2″ cookie cutter to score each tart in the center, creating a half inch wide crust. Brush the crust portion of the tart with the egg wash. Heat fig jam in a small saucepan over medium heat just until it becomes loose and spreadable. Spread a teaspoon or so of fig jam in the center of each tart. Top that with a teaspoon or so of caramelized onions. And then, you guessed it, top that with a teaspoon or so of blue cheese. Divide thyme evenly between the tarts, sprinkling a few leaves in the center of each tart. Bake tarts for 15-18 minutes or until the crust starts to get dark golden brown Remove tarts from the oven and drizzle with honey. Serve warm and enjoy! NOTES These tarts are also delicious at room temperature!

TOFU, RED ONIONS, WALNUTS, AND BLUE CHEESE



Tofu, Red Onions, Walnuts, and Blue Cheese image

I threw this together after wondering if blue cheese and tofu would go together well. The results were delicious! Non-blue cheese lovers can omit the cheese and still have a tasty dish.

Provided by KAZOOT

Categories     Tofu Recipes

Time 35m

Yield 6

Number Of Ingredients 13

1 cup uncooked long grain white rice
2 cups water
½ cup chopped walnuts
1 tablespoon butter
1 large red onion, sliced, separated into rings
2 cloves garlic, minced
1 cup vegetable broth
½ teaspoon dried sage
½ teaspoon dried tarragon
salt and pepper to taste
1 tablespoon olive oil
1 (14 ounce) package firm tofu, drained and cut into 1/2 inch strips
1 cup crumbled blue cheese

Steps:

  • Bring the rice and water to a boil in a pot. Cover, reduce heat to low, and simmer 20 minutes.
  • Preheat oven to 350 degrees F (175 degrees C). Place the walnuts on a baking dish, and bake 10 minutes, stirring frequently, until lightly toasted. Remove from heat.
  • Melt the butter in a skillet over medium heat, and cook the onion until tender. Mix in garlic, and cook 1 minute. Stir in the broth, and season with sage, tarragon, salt, and pepper. Continue cooking 10 minutes, stirring often.
  • Heat the oil in a separate skillet. Dredge the tofu in the toasted walnuts, and cook in the skillet about 4 minutes on each side, until lightly browned. Mix any remaining walnuts and the onion and broth mixture into the skillet. Cook until heated through. Serve over rice, and top with blue cheese.

Nutrition Facts : Calories 415.2 calories, Carbohydrate 34.4 g, Cholesterol 22 mg, Fat 23.3 g, Fiber 3.2 g, Protein 19.8 g, SaturatedFat 7.3 g, Sodium 415.9 mg, Sugar 2 g

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